Borlotti bean, pancetta and rosemary risotto

Name: Borlotti bean, pancetta and rosemary risotto
Yield: 6
Ingredients: basic risotto recipe (see page 170), using chicken or vegetable stock; 55g/2oz pancetta or smoked, streaky bacon, sliced thinly crosswise; 2 tablespoons finely chopped fresh rosemary; 255g/9oz cooked borlotti beans

Not Too Tricky

serves 6

About the recipe

This is my favourite risotto of all time – it is absolutely superb. The pancetta and rosemary is a marriage made in heaven and the borlotti beans look and taste great and make a real change in a risotto.

This risotto is excellent with any leftover rabbit or hare, which can be broken up and added at the last minute.

The Naked Chef, p172

nutrition per serving

Calories

27%

Fat

31%

Saturates

57%

Sugars

Salt

23%

Protein

36%

Carbs

26%

Fibre

of an adult’s reference intake

Recipe From

The Naked Chef

By Jamie Oliver

BUY THE BOOK

Ingredients

basic risotto recipe (see page 170), using chicken or vegetable stock

55g/2oz pancetta or smoked, streaky bacon, sliced thinly crosswise

2 tablespoons finely chopped fresh rosemary

255g/9oz cooked borlotti beans

Method

Find the recipe!

For the full recipe, head to page 172 of The Naked Chef.

Tags

The Naked Chef Risotto Beans Grains & pulses Pork Dinner

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The Naked Chef

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